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Gnocchi with Thyme Butter

If you've never attempted homemade gnocchi, this recipe is the one to try. The gnocchi are tender with a delicate butter and thyme flavor. "They're absolutely delicious as a side dish with your favorite meat or seafood." —Annette Lear Ssanbornville, New Hampshire
  • Total Time
    Prep: 70 min. Cook: 10 min.
  • Makes
    5 servings


  • 1-1/2 pounds russet potatoes, peeled and quartered
  • 1 cup all-purpose flour
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 quarts water
  • 1/2 cup butter, cubed
  • 4 teaspoons fresh thyme leaves
  • Grated Parmesan cheese, optional


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; return potatoes to the pan.
  • Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly.
  • Using a fork, make a well in the potatoes; sprinkle with flour. Whisk the egg, salt and pepper; pour into well. Stir until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough.
  • Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
  • In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
  • In a large heavy saucepan, melt butter over medium heat. Add thyme and gnocchi; stir gently to coat. Sprinkle with cheese if desired.
Nutrition Facts
3/4 cup: 375 calories, 20g fat (12g saturated fat), 90mg cholesterol, 624mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 7g protein.

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  • Holly Schmid
    Oct 11, 2009

    I have made this recipe many times. I also use a little garlic in the butter. This is one of my family's favorite.